Parmesan-Crusted Chicken Breast with Spinach and Artichoke Tortellini
Prep & Cook Time:30-40 min.
Cook Within:5 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Drain and coarsely chop artichokes.
Core tomato and cut into ½" dice.
Pat chicken dry.
Roast the Chicken
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and sear until browned, 2-3 minutes per side.
Transfer chicken to prepared baking sheet. Top evenly with mayonnaise and half the Parmesan (reserve remaining for pasta). Reserve pan; no need to wipe clean.
Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
While chicken roasts, cook pasta.
Cook the Pasta
Once water in medium pot is boiling, add pasta and cook until al dente, 4-5 minutes.
Reserve ½ cup pasta cooking water. Drain pasta in a colander and set aside.
Start the Sauce
Return pan used to cook chicken to medium heat and add 2 tsp. olive oil.
Add garlic to hot pan and cook until fragrant, 30-60 seconds.
Stir in artichokes, tomato, ½ cup water, cream cheese, and a pinch of pepper. Bring to a simmer.
Once simmering, whisk or stir vigorously until creamy, 1-2 minutes.
Finish Sauce and Finish Dish
Reduce heat to low. Stir in pasta until combined. If too thick, add pasta cooking water, 1 Tbsp at a time, until desired consistency is reached.
Add spinach and remaining Parmesan. Stir often until spinach wilts and cheese melts, 30-60 seconds.
Remove from burner.
Plate dish as pictured on front of card, garnishing pasta with chives. Bon appétit!
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